Stuffed Hokkaido Squash (with Rice and Chickpeas)

Anastasia

4 years ago

If you haven’t tried Hokkaido squash yet I highly suggest you to go and find it. Hokkaido squash has firm flesh and subtle sweet chestnut flavor. I stuffed it with rice, chickpeas, cashews and raisins that together create satisfying and harmonic meal.

I intentionally didn’t add extra spices to this dish so the chestnut flavor stands out. But you can play with different spice mixes from pumpkin spice to curry powder if you prefer bold flavors in your food.

Heat coconut oil in a pan over medium heat. Add cashews and turmeric powder. Stir until cashews are golden brown.

Now add rice, salt and 1 1/3 cup of water. Bring to boil, lower the heat, cover and cook until rice is done for 10 to 15 minutes.

Meanwhile cut the tops of each Hokkaido squash and put them aside. Scoop out all the seeds. Brush the insides with oil and rub with salt and pepper.

Preheat oven to 375°F (190°C).

When rice is done fluff it with fork and mix with chickpeas, raisins and pinch of smoked paprika. Taste and season with more salt and pepper if needed.

Stuff each Hokkaido squash with rice mixture, cover with tops and bake for 40 minutes or until squash is tender.

Serve whole as a main course or half as a side dish.

Stuffed Hokkaido Squash (with Rice and Chickpeas)

Hokkaido squash stuffed with rice, chickpeas, cashews and raisins.

Author: Anastasia
Prep Time: 10 min
Cook Time: 55 min
Total Time: 1 hour 5 minutes
Yield: 2
Category: Main course
Cuisine: Vegan

Ingredients

2 small Hokkaido squashes (1 to 1 1/2lb each)
2/3 C rice
1/3 C cooked chickpeas
2 tbsp raisins
2 tbsp cashews
1/4 tsp turmeric powder
salt and black pepper to taste
pinch of smoked paprika
coconut oil for cooking

Instructions

Heat coconut oil in a pan over medium heat. Add cashews and turmeric powder. Stir until cashews are golden brown.
Now add rice, salt and 1 1/3 cup of water. Bring to boil, lower the heat, cover and cook until rice is done for 10 to 15 minutes.
Meanwhile cut the tops of each Hokkaido squash and put them aside. Scoop out all the seeds. Brush the insides with oil and rub with salt and pepper.
Preheat oven to 375°F (190°C).
When rice is done fluff it with fork and mix with chickpeas, raisins and pinch of smoked paprika. Taste and season with more salt and pepper if needed.
Stuff each Hokkaido squash with rice mixture, cover with tops and bake for 40 minutes or until squash is tender.
Serve whole as a main course or half as a side dish.